my imagelicious life in recipes and pictures

Grilled Eggplant with Dill Garlic Sauce

It's been a long time since I cooked or took any
pictures. I had my reasons which are not very interesting. During those
few weeks I found out a few things. A whole store-bought BBQ chicken
and a bag of frozen brussels sprouts make about 7 dinners. If opening a
bag of vegetables, cutting chicken, plating and microwaving is too much,
then avocado cut in half, sprinkled with salt and scooped right out of
the skin is the best thing to eat. If, however, cutting, and scooping
requires too much energy, then a mouthful of salty potato chips followed
by a square of dark chocolate is really unhealthy but very sustainable -
and there's no plates, cutting, microwaving, etc.

So a few days ago I actually made myself go to a supermarket. I had
some homemade frozen gnocchi and I wanted to make a dill sauce to go
with them. Then I noticed adorable, small and really cute eggplants and I
thought that I could make some kind of sauce or dip out of them. Later,
while paying for my purchases, it turned out that the "cuteness" comes
with a hefty price tag. I decided that I absolutely cannot make those
eggplants into a dip and I have to do something that would preserve and
showcase their shape.

To be honest, I wasn't impressed by their taste, I thought they were
too hard, too meaty and not too... eggplanty (not a word, I know), but
they still were pretty good. I grilled them on a grill-pan which I have
no idea how to use, so I only got the nice marks using it and then
finished them in the oven. What I completely forgot was that the sauce
would cover those pretty marks. Oh, well... There's no real recipe, just
an idea.

- Put all the ingredients for the sauce into a processor and chop until the desired consistency. - Add more oil if you'd like the sauce to be thinner.- Cut the eggplants into slices about 1 cm thick.- Grill, saute or bake the eggplant slices until they are cooked.- Serve the eggplant slathered in Dill Garlic Sauce.